Vegan cocoa crepes with pear and almond masala chai spices topping

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    After the Christmas yule log cakes and other treats, in France, we have a busy food calendar. In January, we enjoy French kings cakes (called "galettes des rois") for the Epiphany, which is a sort of large flaky puff pastry filled with frangipane (home made almond cream mixed with custard). You hide a lucky charm inside and the one who finds it when eating the galette des rois is said to be the king and can wear a paper crown and chose his queen (reverse way of course if it's a woman). Some traditions also say that the one who finds the lucky charm has to buy the galette des rois the following year.


   Anyway, after this very light pastry in January, we enjoy crepes in February for Candlemas (the "Chandeleur"), crepes are very typical in France and especially in Brittany but I have to say, I make crepes all year long, as soon as I'm craving some for snack, breakfast or dessert. And so here we are and as last year, with these rooibos vegan crepes topped with a home made orange coconut syrup, I wanted to publish a recipe a little different. And I had been willing to try cocoa crepes for a long time and the first test was a success and they were not sickly as I would have thought using so much cocoa powder. They're even very good on their own, but I wanted to add a little something to make it a real dessert and served them with some pear and a home made almond chai spices topping. I really suggest you to enjoy them warm because, thanks to the cocoa, the crepes are so moist!

Roasted and raw pear, cocoa, cinnamon and cardamom vegan porridge / oatmeal

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    Today, I wanted to publish a new breakfast recipe - or to enjoy as healthy snack if you divide the quantities in half. If you are in a hurry in the morning, don't worry, you can still have a lovely porridge because it will be ready in 10 minutes only! Isn't it nice to sit and enjoy a healthy but yummy comforting, warm and seasonal bowl, that will fill you until lunch, especially in Winter before going out and facing a freezing weather?!


   As for the previous porridges I published before, you can adjust the recipe according to your taste, whether you like it more or less thick or liquid, if it's the first time, try the recipe and feel free to adjust the quantity of water/milk and cereal flakes next time. You can also adjust the quantity of the flakes and garnish if you're a smaller and bigger eater. And don't hesitate to vary the flakes, I often use part oats and part buckwheat, bran, quinoa, rice, spelt, etc. They all have different taste and texture. Here I used buckwheat because I think it goes so well with pear and cocoa.

Raspberry pear cardamom chia and millet pudding

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   Here is a recipe I had not scheduled on the blog but I made it last weekend and it was so easy, delicious and filling enough to wait until lunch that I thought you may like too. I also thought about all the people who say they don't have time to eat in the morning because you prepare everything at night and you just have to assemble it in the morning and enjoy! You'll excuse the minimalist pictures but as I said the recipe wasn't planned and I was quite hungry and eager to eat this delicious thing so I made it quick!

   This is not the first time I made an overnight pudding but the first I used millet instead of oats - I love millet since I tried it a few weeks ago! I bet you've heard about chia pudding, well, an overnight oats or overnight "other cereal" is just the same with oats or any other cereal flakes and, even if I like chia puddings (like my favorite one here), I just love overnights! 

   And if you've tried and were not satisfied, I bet you will find your favorite version, I suggest you to try different milks, add some yogurt or not, change flakes, add or remove some of the chia seeds, etc.Then you can top your pudding with whatever you want, fruit, seed butter, chocolat, seeds and more!